Ingredients

The following ingredients have 10 Servings
  • 2 bunches green onions (chopped)
  • 2 tablespoons olive oil
  • 8 ounces mushrooms (sliced)
  • 20 ounces chopped frozen spinach (thawed)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • pinch of cayenne pepper
  • ½ teaspoon dried oregano
  • 8 ounces ricotta cheese (divided use)
  • 3 eggs (divided use)
  • 4 ounces cream cheese (softened)
  • 6 ounces Monterey Jack cheese (grated, divided use)
  • 1 cup Panko
  • ¼ cup unsalted butter (melted (½ stick))

Instruction

  • Heat the oil in a medium saucepot. Once the oil is hot, sauté the chopped green onions in the oil, until the onions are soft and starting to brown, about 5-7 minutes.
  • Add the sliced mushrooms, and cook until the mushrooms have released their liquid and the liquid has cooked off, about 7-10 minutes.
  • Stir in the spinach, and cook 3 minutes, stirring constantly.
  • Season the mixture with the garlic powder, salt, cayenne pepper, and oregano. Remove from heat.
  • Stir in 4 ounces of ricotta, 2 eggs, cream cheese, and 1/3 of the grated Monterey Jack cheese.
  • Grease a 9x9-inch casserole dish with butter or non-stick spray. Spoon the spinach mixture into the prepared casserole dish, and smooth out the top so it isn’t lumpy.
  • In a separate medium bowl, combine remaining egg with remaining 4 ounces ricotta, and remaining grated Monterey Jack cheese. Spread the cheese mixture over the top of the spinach mixture.
  • Sprinkle the Panko bread crumbs over the top of the cheese mixture, and drizzle with melted butter.
  • Bake at 350º F for 30-40 minutes or until casserole is browned, puffed, and bubbling.